Development of multiple emulsions based on the repulsive interaction between sodium caseinate and LBG

Autor(es)

Perrechil, F. A. ^[1] ; Cunha, R. L. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Engn, BR-13083862 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD HYDROCOLLOIDS; v. 26, n. 1, p. 126-134, JAN 2012.
• Citações Web of Science: 16

Resumo

The stability of oil-in-water, water-in-water and multiple emulsions containing sodium caseinate (Na-CN) and/or locust bean gum (LBG) at pH 5.5 was investigated with different compositions using a visual analysis (creaming and/or phase separation), optical microscopy and rheological measurements. Oil-in-water emulsions (O/W) were produced by high pressure homogenization, which promoted the formation of very small droplets (similar to 0.4 mu m) and hindered the destabilization process. In the second step of this study, a visual phase diagramwas constructed in order to identify the concentrations of sodium caseinate (Na-CN) and locust bean gum (LBG) that led to phase separation at pH 5.5. A mixed solution composed of 3% (w/v) Na-CN and 0.3% (w/v) LBG was chosen to produce the water-in-water and multiple emulsions. After centrifugation, the solution was separated into an upper phase rich in polysaccharide (PS) and a bottom phase rich in protein (PR), which were mixed in different proportions (1:3, 1:1, 3:1), forming the water-in-water (W/W) emulsions. The stability, microstructure and rheological properties of the W/W emulsions depended strongly on the composition of the biopolymers. An increase in the polysaccharide concentration in the W/W emulsions led to the production of more viscous and stable systems. Multiple emulsions with different characteristics were prepared and also depended on the biopolymer composition. The system with the highest polysaccharide content was the only one that showed an O/W/W structure, while the others presented the microstructure of an O/W-W/W emulsion. (C) 2011 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 06/02318-4 - Avaliação estrutural e reológica de emulsões simples e múltiplas estabilizadas por caseinato de sódio e Jataí
• Beneficiário: Fabiana Perrechil Bonsanto
• Modalidade de apoio: Bolsas no Brasil - Mestrado
• Processo FAPESP: 07/58017-5 - Micro e nano emulsoes alimenticias: estudo reo-optico e de estabilidade.
• Beneficiário: Rosiane Lopes da Cunha
• Modalidade de apoio: Auxílio à Pesquisa - Regular